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Friday, January 24, 2014

How To Make Brown Rice Flour Tortillas (gluten-free, vegan)

Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan gum-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. My children love to help with the entire process of making homemade tortillas too…otherwise I probably would not make them very often! Use this recipe during Phase 2 and Phase 3 of our Elimination Diet!

If you don't own a tortilla press you can roll the dough in between two pieces of parchment paper using a rolling pin. I've made so many versions of this recipe to try to figure out the best method for getting flexible tortillas. I've found that using boiling water works far better than cold or warm water. It makes a BIG difference in how pliable the tortillas are after cooking so don't skip this step! Beyond the boiling water, you can vary the amount of arrowroot powder to brown rice flour. More arrowroot equals really flexible tortillas, but they end up on the chewier side.

I'd love your feedback! So please let me know what ratio of brown rice flour to arrowroot you used and how they turned out for you in the comments section below. Thanks! :)

Gluten-Free Brown Rice Flour Tortillas

I use organic sprouted brown rice flour (from Planet Rice) in these tortillas (you can also use regular brown rice flour). I buy it in 25 pound bags from Azure Standard. You can also buy gluten-free sprouted brown rice flour from To Your Health Sprouted Flour Co. Sprouted flours are easier to digest and more nutritious. The recipe below is my favorite way of making brown rice flour tortillas, but you can also try this variation (which is really flexible): 1 cup of brown rice flour and 1 cup of arrowroot powder (salt and water stay the same).

In a small mixing bowl, whisk together the brown rice flour, arrowroot,
and sea salt. Add the water and mix with a wooden spoon. Knead the dough a little
in the bowl, then let it rest for a few minutes while the skillet heats up. Add
more water, 1 tablespoon at a time, if the dough feels too dry.

Preheat a 10-inch cast-iron skillet over medium heat. Divide the
dough into six equal-sized balls. Place a piece of unbleached parchment paper
on the bottom of a tortilla press then place one of the balls in the center,
cover with a second sheet of parchment, and press to form a thin, round
tortilla.

Add about 1 teaspoon of coconut oil to the hot skillet. Gently
remove the top sheet of parchment, place the tortilla into skillet, then remove
the second sheet of parchment. Cook for 1 to 2 minutes on each side. Repeat making
tortillas with the remaining dough. Transfer the cooked tortillas to a plate and
flip another plate over the top to keep the tortillas warm and soft. Let them
sit for about 20 minutes inside the plates; this way they will be nice and
pliable for serving.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

81 comments:

Hi Ali! Thanks for the recipe and all your great tips. I am going to purchase some sprouted brown rice flour from To Your Health (and maybe if I get a chance I'll try to grind the rice I sprout!).

I just got my press yesterday (we were talking about the press on Facebook), so I am going to try a batch this weekend!

I am wondering what the best way to store them would be. I'd like to make a large batch and store them in the refrigerator or freezer. And, once taken out of storage, how should I heat them? I learned from you that steaming works best for the store bought rice tortillas. Is that still the best way for these?

Ali, This (old-school tortillas) is the one thing I really miss. I lived in Taos, NM and had lots of wonderful homemade tortillas. I haven't found a decent replacement, but yours look like it might do the trick. I just followed your link and bought the tortilla press! I'll keep you posted. Thanks for all the great work you do! Much appreciated. Melissa

Hello Ali, thanks so much for posting a GF flour tortilla!! I just made it and they are delicious with no after taste as sometimes some GF flours have and I followd your instruction and did cover them and they are soft and pliable!

I did use 1 1/4 cup brown rice flour and 3/4 cup arrowroot starch .. I divided the dough to 6 balls and noticed after few minutes that the became dry and cracking and when I rolled it it was sticking to the parchment paper so I floured it and it was ok and when I put it in the pan they were cracking ! Any clue what causes the cracking?! The dough itself was very pliable and I even added more water.

Every recipe I try from your website is very delicious. Thanks again for all your wonderful recipes.

I'm looking forward to trying your tortillas. I love homemade tortillas. One concern I have is the newer information about arsenic in brown rice. I've researched this a bit and have found a rice I like in Chico that I think is ok. Do you have any info about safe rice? thanks in advance

Made these this weekend. Love them! Really nice, easy dough that is pliable. I think the boiling water really is key. In response to Serene in Singapore…the boiling water makes it hot but not so hot that you can't work with it. :)

Thank you so much for the recipe!

It took me about 4 tortillas to really get the hang of it and roll them not too thick or too thin…thinking about getting a press but it certainly wasn't too hard without it. I used a cast iron skillet to cook them in but also used a cast iron pan to press them into a nice circle. They weren't thin enough with the pan alone pressing the ball of dough down but it was easy to roll them out the rest of the way with a rolling pin. I also got the hang of peeling the top parchment paper off the tortilla once it was on the hot skillet by pressing down with a spatula and slowly moving it while peeling off the parchment paper (make sense?). I had a few tortillas leftover and wanted to see what they would be like frozen. I laid them on a cookie sheet in a single layer and froze them for a few hours. Then I transferred them to a ziplock bag. I reheated them the next day in a warm oven and they came out great (directly from frozen into the oven). Actually ended up using them as a crust for individual pizzas for my kids. Thanks again for the great recipe! Your recipes are always a hit! As another reader commented, I'd be interested in your thoughts on the arsenic issues with rice.

I have researched the arsenic/rice issue from several reputable sources. The arsenic is not actually in the rice itself but found in the soil. If you simply put your uncooked rice in a pot and fill it with cold water and swirl it around, drain it and keep repeating this until the water is clear and no longer has any cloudiness to it the arsenic level is no longer an issue. I would stay away from instant or boxed rice mixes because you never know if they bother to rinse the rice before preparing it.

I halved this recipe exactly as written and made some tortillas to go with last night's dinner. They turned out wonderfully! I was so impressed by the end result. They were pliable and so completely delicious! I wish I would have made the full recipe! I will never go back to store bought! Thank you for this recipe!

I made these for my family last night and was amazed at how fabulous they were! My kids thought they were even better than the best wheat flour tortillas they have had. I doubled the recipe and they were all consumed. Although, I don't know how this recipe only makes 6--I got a lot more than that. Maybe my tortilla press is smaller.

I used a blend of oat and sorghum flour (2/1 ratio) that I ground in my blendtec and I also added a little sweet rice flour (mochiko) because I have to admit, I was scared they wouldn't be soft and bendable. But they were amazing. Thank you for this recipe! And I am so excited for your book!

I have been searching for a gluten-free tortilla recipe for a long time. I didn't have enough of the brown rice flour (only 3/4 cup), so I made up the difference with King Arthur gluten-free all purpose flour, the arrowroot powder and sea salt. I also decided to try making this in my food processor. I added the 1 cup of boiling water and the dough was very loose, though as it sat, it become easier to work with. I could not get it to work rolling it between the parchment paper, though. It stuck to both sides of the paper, so I formed the tortillas by hand - which was much too thick. However, I liked the taste - would make a fabulous flat bread or pizza crust. I will try again when I get more brown rice flour and will try making it by hand next time. Thank you so much for the recipe. It is the best one I've tried to date that meets my gluten-free, dairy-free, and egg-free requirements and has a good taste.

Has anyone made these without the coconut oil? I currently have high cholesterol due to a previously not-taken-seriously food allergy, and I need to avoid saturated fat until that is under control. I have a non-stick frying pan, so do I need the fat for frying?

Hi Mary, not everyone increases their cholesterol from eating coconut oil. There is a lot of great research out there on the benefits of healthy saturated fats. There is so much more going on with high cholesterol issues…..like oxidative stress. I'd be much more concerned about cooking in non-stick pans than I would about eating coconut oil in terms of oxidative stress.

I disagree with what you say about oil. She is so right to cut oil out of her diet. It might be wise of you to look into the work of Dr. McDougall and Dr. Esselstyn before you tell people they shouldn't be worried about saturated fats. I too will be trying this without oil.

The brain is a very fatty organ. It needs fat to function. Coconut oil has been used to reverse alzheimer's disease - by an MD when her husband's brain was nearly gone. He came back. Google that. Coconut oil is liquid at body temperature. It's cleansing... and it's delicious. But the best always is organic.

We'll all have to agree to disagree on this coconut oil issue. All I know is that it works! Try Dr. Mercola's newsletter and search benefits of coconut oil and while you're at it, search high cholesterol. He's right on the money....cut the sugar, white flour, white sugar white rice, pasta and your cholesterol will be down. True. I'm testimony. Best to all.

You might be able to buy arrowroot powder in bulk at a local natural grocery store. that's how I buy mine. I happen to have some on hand, as I always used it in my homemade deodorant. Bulk is such a good way to buy a variety of items for recipes

Hello,I have a student doing a project of baking using substitutions. She looked into substituting flour, sugar, butter and eggs. She needs to know why the culture has shifted to wanting switch to these healthier ingredients. She used your books for each individual ingredient but that did not explain the cultural shift. I was wondering if you knew why this shift is happening?Thank you,Jackie

Hello! I just got your new cookbook and have loved it so far! So many wonderful recipes and such great information. I think my youngest son has a gluten intolerance. So, I am eager to go GF in our home. We already eat a whole foods, mostly vegetarian diet, but I believe the gluten is the problem. However, I am concerned about all the information about arsenic in rice, and particularly brown rice. You both are so knowledgeable and highly qualified in nutrition and whole foods - can you speak to this? It seems like many recipes in your book use rice and brown rice flour. Should I be concerned? Thank you!

Arsenic in rice is one of 87,000 compounds that we are exposed to now more than ever due to our industrial lifestyle. We are concerned about the arsenic yes, but we are also concerned about all of the other chemicals. This is just one small part of a much greater issue. We choose to use sprouted brown rice and sprouted brown rice flour for everything. Soaking and sprouting has shown to greatly reduce arsenic levels. We also don't eat rice or rice flour everyday, instead relying on lots of veggies! I know this issue deserves a full blog post and it is something we've been slowly working on behind the scenes…gathering as much research as possible before we post anything. Hope this helps! :)

I've tried several times to make tortillas with brown rice flour, and they always fall apart. If they managed to make it through rolling out and in the skillet, then they would fall apart when trying to eat them. I will try adding some arrowroot and see if that helps.

These are fabulous! Thank you so much for this recipe. The first time I made them, I tried rolling the dough between parchment with a rolling pin; they came out in funny shapes and with uneven thickness. Then I tried flattening the dough on the floor with a book on top that I stood on :) . That worked quite well. After a few batches made that way, I ordered a tortilla press. Just got it yesterday, tried it today, and love it! It must be a bit smaller than yours, because I can make 8 tortillas with it. I follow your recipe exactly and it turns out perfectly every time. Much nicer than store-bought gf tortillas.

I made these brown rice flour and arrowroot tortillas this morning, and to keep the parchment from sticking to the tortillas. I sprayed the paper with coconut oil. It worked like a charm, and the tortillas are the best GF food I've ever tasted!This recipe is a definite keeper. Thanks for posting it!

I made these today and the taste was good, but it was hard to get them thin enough and it took so long to make such a small amount of tortillas. Homemade tamales are easier! Perhaps a tortilla press would make the difference. If I get one, I might try them again; otherwise, they are not worth the trouble.

Hi Ali, i made the tortilla's yesterday and they had a bitter aftertaste to me. I have noticed that whatever i am making with tapioca starch tastes bitter. do you know why that is? and how i can avoid it. Thank you

I have tried this twice and both times it was a disaster. I bought tortilla press and cast iron skillet specifically for this. They stick to the parchment paper and are a mess. I am surprised at how others find this easy. The eventual torillas tasted and looked horrible!!!

That's a bummer! You need to make sure your water is boiling hot. If they stick, it can be one of two things. 1. Your water was not boiling. 2. The flour to water ratio is off….too much liquid. We all measure differently so I would try the recipe with 3/4 cup of boiling water next time. The dough should feel like playdough before you begin rolling them. Hope this helps!

I made this recipe with the exact items and quantities called for. Here's some tips:1. Use a tortilla press. 2. Brush a bit of coconut oil on the parchment before pressing.3. lay the tortilla in the hot pan, let it sit for just a second and then the top parchment peels right off.

I found that some tortillas seemed more pliable than others, but the flavor and texture was as so close to a flour tortilla, I couldn't believe it. Next time I will try increasing the arrowroot a little bit to get a little more pliability. All in all, this recipe is excellent and a keeper.

I made these today and was hopeful that they would be easy and good (my first time to ever make gf tortillas). Wow! They were so good. I doubled the recipe, used freshly ground brown rice flour and cooked them in my electric tortilla maker. I did spray the top and bottom of the tortilla maker, for each one, with olive oil. I'm still not sure how long to cook them exactly but tried 25-50 seconds per side (longer was better).

Hmmm. I really wish I knew what I did wrong. Followed the recipe and couldn't get them off of the parchment. Sprinkling with rice flour before pressing didn't help. I managed to get a couple using heavy plastic from zip lock bags, but they ended up crumbly and didn't stay together. I was so hopeful and not sure where I went wrong.

We just made them..there is a learning curve..they need to be the right thickness or they will fall apart being too thin. If they are sticky,add a little more flour. I used spray as well to make an easier release from the parchment. Also u have to wait several seconds when peeling the second sheet off of the cooking tortilla. Hope this helps the last commenter..they were great btw. :)

I'm generally not gluten free, but I do like variety, these look great, but because of lack of finances, I usually buy the grains I use and sprout them, then grind for the bulk of any baked goods. I think I'll experiment using sprouted brown rice, ground in the food processor with the other ingredients, and altering the liquid and see what I come up with. If all else fails, I can resort to adding extra liquid and some besan and make a sort of "crepe" that might work too? If I succeed in any event, I'll let you know. LOL

What a fab recipe :-D I've tried so many recipes, but the results led me to believe that I never would enjoy a tortilla again after going gf and vegan. But yesterday I tried this recipe, and I dare say I had my best tacowraps ever <3 In lack of sprouted rice flour I used superfine brown rice flour, and in same ratio as the recipe, had to nearly doubble the amount of boiling water, but the result was greate, a smooth, flexable dough, that did not stick. Ended up with seven fantastic tortillas and will make them again this weekend :-) <3

I find that if I use equal amounts of arrow root and flour they don't stick to everything as much. Also, we use Pam spray instead of cocoanut oil or olive oil. We also used canola oil once and it was tasty. Thanks for this great recipe!

Awesome. I used tapioca instead of arrowroot as it is more widely available here in South Africa. As they came off the skillet I out them on a plate and covered with a damp cloth to try to keep them more pliable - my daughter eats her wraps cold with salad etc. I think we might finally have found a gluten free wrap that works!

I made this twice, and while edible, it wasn't great. I'll try the suggestion above and use equal parts flour and starch. The dough I made was very wet and sticky the first time, so I added a little flour and didn't add extra water the second time. Came out even wetter, although not as sticky. The final product is tough and not very tasty as a tortilla, but I'm finding it makes a great tortilla chip.

In our house we have a potato sensitivity tapioca is also a No-No. I tried this with a combination of corn starch and sweet rice flour but they definitely are a little thick to the palate and almost gummy. I'll be honest I'm not a baker and I don't get along well with flour :-) so any input on a way to avoid the tapioca and cornstarch and still get this to come out like a flour tortilla would be very helpful and greatly appreciated. Shana

After spending over an hour fighting to roll these out on parchment greased with coconut oil, I ended up throwing out 1/2 of the batch unused. They stuck so badly to the parchment, even greased, that I was using my lifter to scrape them off the paper. And all the while the balls I had formed sat waiting to be rolled dried out and cracked on the outside and made them tougher to roll. The flavour was good with the 3 I did manage to get into the pan, but there has to be a more efficient way to roll these as I do not own a press.

If the dough is too sticky you likely had a bit too much water in there (easy to do in different climates). Lessen the water next time by 1/4 cup and see what happens. Also, make sure you are using BOILING water, if not, your dough can get sticky.

Thank you for posting this recipe! I am glad I found your site and will check out everything else you have to offer here! I just made these because I'm so sick of paying $5 for a tiny pack of gluten free tortillas at the grocery store that just fall to pieces when you try to wrap anything in them. I bought the press you suggested, too, and it's so awesome. I wish It pressed them a little thinner, but I could always roll them a little more I guess. I used Bob's Red Mill because that's what I have on hand, and it turned out well. They're a little gummy at first bite, but by the end of the little taco I just made I thought they were really great! I just put sunflower hummus, tomatoes, and sprouts in one. Thanks!

Thank you for sharing this corn tortilla alternative. I too used Arrowhead Mills and yes, the product is grainy, I could feel it as I eventually kneeded the dough by hand. My tortillas were a 10th pliable and on the dry side. Taste was good. Giving this another shot with Bob's Red Mills. Glad I read all the reviews, thanks all.

Hi! I tried to make the tortillas, but found it very hard to work with them. They were a bit sticky and too pliable. I ended up just making a thick tortilla. I am quite new to working with rice flour. Do you have any tips?

Recently found you and just made these tortillas. Very pleased! So much better than the store bought ones. The only problem I had was the coconut oil smoked quite a bit. I ended up making them without the oil (non-stick) pan and they are still great. Thanks!!

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. I have my degree in Nutrition from Bastyr University and am the author of three {gluten-free} food and nutrition books. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals! Read more about me here.